Goodreads helps you keep track of books you want to read.
Start by marking “Advanced Bread and Pastry” as Want to Read:
Advanced Bread and Pastry
Enlarge cover
Rate this book
Clear rating
Open Preview

Advanced Bread and Pastry

4.65  ·  Rating details ·  168 ratings  ·  5 reviews
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's ba ...more
Hardcover, 1056 pages
Published March 1st 2008 by Cengage Learning
More Details... edit details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Advanced Bread and Pastry, please sign up.

Be the first to ask a question about Advanced Bread and Pastry

Community Reviews

Showing 1-30
Rating details
Sort: Default
|
Filter
Dan Beauchesne
Nov 20, 2009 rated it it was amazing
Very comprehensive guide to baking and pastry. Don't let the title fool you-- equal care is given to both the bread and pastry sections, enough that it could easily have been split into two different books.

What I like most about this book, in particular with regards to the bread section, is the scientific detail given to difficult concepts usually not seen in your average bread book-- the sourdough section is, dare I say, revolutionary.

The pastries cover everything from your most basic "diamon
...more
Greg Cook
Oct 10, 2014 rated it it was amazing
If you only own one book on bread and pastry , this should be it. Absolutely the best in every way.
Paul
Dec 22, 2013 rated it it was amazing
A massive tome at over 1000 pages, chock full of formulas and a vast section on the process of bread and pastry baking. Probably not a great hoice for someone just beginning their journey in baking but if you've got some experience and really want to develop your skills and repertoire, this is an amazing book to add to your collection.

I've set this as "currently reading" as it is a resource someone will refer back to over and over; you never actually "finish" it.
Mrs.
Sep 08, 2010 rated it it was amazing
Shelves: cookbooks
Fabulous book for the professional, the advanced amateur, or the VERY ambitious novice. Really, you have to have a fair amount of bread baking experience to really understand what a tremendous resource this book is.
Sébastien
Apr 26, 2015 rated it it was amazing
Very thorough and scientific approach. Quantities in percentages, farinograph... obviously intended for professionals. Still, lots of useful info for anyone interested in bread and pastry.
June Reisinger
rated it it was amazing
Jul 20, 2015
Annie Edwards
rated it it was amazing
Aug 27, 2016
Dmiggitymac
rated it it was amazing
Nov 12, 2012
Osiris Brackhaus
rated it it was amazing
Jul 15, 2012
Laura Martell
rated it really liked it
Apr 23, 2015
Mcstatham
rated it it was amazing
Jan 15, 2017
Sarah Birch
rated it liked it
Feb 26, 2015
Jule Vranian
rated it it was amazing
Dec 28, 2014
robin
rated it really liked it
Apr 24, 2015
Courtney Escamilla
rated it it was amazing
May 25, 2014
Rohan Palmano
rated it it was amazing
Aug 28, 2018
Samruddhi
rated it it was amazing
Sep 21, 2016
Valerie Dickerson
rated it liked it
Feb 03, 2018
Morgan
rated it it was amazing
Dec 26, 2013
Anne
rated it it was amazing
Dec 16, 2013
David Rojas
rated it it was amazing
Jan 15, 2014
Santa
rated it it was amazing
Oct 26, 2009
Carrie
rated it really liked it
Dec 21, 2012
Suzanne Gates
rated it really liked it
Apr 18, 2017
Sharon Daniel
rated it it was amazing
Apr 15, 2018
Holland
rated it it was amazing
Dec 27, 2015
Jen
rated it liked it
Apr 29, 2016
Zeke
rated it really liked it
Jul 01, 2014
Katherine Bellard
rated it really liked it
Aug 12, 2017
Brittton Hoover
rated it it was amazing
Sep 01, 2017
« previous 1 3 4 5 6 next »
There are no discussion topics on this book yet. Be the first to start one »
  • The Advanced Professional Pastry Chef
  • Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
  • Bread: A Baker's Book of Techniques and Recipes
  • Baking at Home with The Culinary Institute of America
  • How Baking Works: Exploring the Fundamentals of Baking Science
  • In the Sweet Kitchen: The Definitive Baker's Companion
  • Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague
  • Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
  • Crust and Crumb: Master Formulas for Serious Bread Bakers
  • Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World
  • The Secrets of Baking: Simple Techniques for Sophisticated Desserts
  • Professional Baking
  • The Handmade Loaf
  • Maida Heatter's Book of Great Desserts
  • Macarons
  • Bittersweet: Recipes and Tales from a Life in Chocolate
  • HomeBaking: The Artful Mix of Flour and Traditions from Around the World
  • Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur